Dad Al’sTortilla EspañolaSpanish Potato & Egg Tortilla
Ingredients
8 large eggs
4 garlic cloves, lightly smashed
1 cup diced good-quality ham
½ teaspoon salt, divided
½ teaspoon black pepper, divided
½ teaspoon paprika, divided
1 medium sweet onion, thinly sliced
2 medium russet potatoes, peeled, quartered lengthwise, and thinly sliced
1 cup olive oil, for poaching the potatoes, onions, and ham
Equipment
10-inch skillet
Large, flat plate that fits over the skillet, for flipping the tortilla
Heat-resistant spatula
Wire whisk
Directions
Prepare the egg mixture.
In a medium bowl, whisk the eggs until well combined. Season with ¼ teaspoon each of salt, black pepper, and paprika. Set aside.Infuse the olive oil.
Pour the olive oil into a 10-inch skillet and heat over medium heat. Add the smashed garlic cloves and cook gently until golden brown, being careful not to burn them. Remove and discard the garlic.Poach the potatoes.
Add the sliced potatoes to the garlic-infused oil and cook gently for about 5 minutes.Add the onion and ham.
Add the sliced onion and diced ham. Season with the remaining ¼ teaspoon each of salt, pepper, and paprika.Continue poaching.
Keep the heat at medium to medium-low. The goal is to gently poach the potatoes and onions in the oil, not fry them. Cook for approximately 10 minutes, or until the potatoes are tender and lightly golden.Drain the mixture.
Carefully strain the potatoes, onions, and ham into a bowl and allow the excess oil to drain completely. Save the olive oil—it will be very flavorful and can be used for cooking other dishes.Combine with the eggs.
Add the drained potato mixture to the beaten eggs. Gently stir with a spatula until everything is evenly combined.Cook the tortilla.
Using the same skillet, add about 2 tablespoons of the reserved olive oil and heat over medium-high heat. When the oil is hot but not smoking, pour in the egg and potato mixture.Shape the tortilla.
Using a heat-resistant spatula, gently work around the edges of the skillet to prevent sticking and help shape the tortilla. Gently move the uncooked egg toward the center as it cooks. Continue until the eggs are mostly set but still slightly moist on top.Flip the tortilla.
Run the spatula around the edges one more time to make sure the tortilla is not sticking. Place a large, flat plate over the skillet. Holding the plate firmly against the skillet, carefully flip the tortilla onto the plate.Cook the second side.
Gently slide the tortilla from the plate back into the skillet, uncooked side down. Cook for about 5 minutes, or until a toothpick inserted into the center comes out clean.Serve.
The tortilla should be tender and slightly moist inside rather than dry, although you can cook it longer according to your preference. Place the serving plate over the skillet and carefully flip the tortilla one final time onto the plate.
Allow it to rest for a few minutes before slicing and serving.